Electrolux EOK96030, User Manual

Page: 34 / 84

34 electrolux usage, tables and tips
Convection with ring heating element and Steam Cooking in combined
By using Convection with ring heating
element
and Steam Cooking
one after the other meat, vegetables
and accompaniments can be cooked in
the oven so that they are ready to serve
at the same time.
• Start roasting the food to be roasted
using the oven function Convection
with ring heating element
.
• Put prepared vegetables and ac-
companiments in oven-proof dishes
and place in the oven with the roast.
• Start the Steam Cooking func-
tion and cook eveything together un-
til ready.
Before you can start the Steam
Cooking
function, the oven
must have cooled to a temperature
of around 80°C. (See temperature
display field.) To cool the oven down
more quickly, open the door.
Convection with ring heating element and Steam Cooking in combined ta-
ble
The times given are for guidance only, they will vary
depending upon size and quantity.
The core temperature in meat before switching to
Steam Cooking should be 60-63°C.
Interval Cooking
The Interval Cooking method of
preparation is particularly suitable for
starting the roasting of large joints of
meat and for defrosting and re-heating
food portions cooked previously.
Type of food
Convection with ring
heating element
Steam Cooking
(Max. water amount 650ml)
Temp.
in °C
Meat
Time in
mins.
Meat and
accompani-
ments
Time in minutes
Oven
levels
Roast beef 1 kg,
Brussels sprouts, polenta
180 60-70 30-35
1
3
Roast pork 1 kg,
potatoes, vegetables,
gravy
180 60-70 30-35
1
3
Roast veal 1 kg,
rice, vegetables
180 50-60 30-35
1
3